Green Mole Chicken (Pollo en Mole Verde)

Green Mole Chicken (Pollo en Mole Verde)

Green Mole Chicken (Pollo en Mole Verde) Recipes

A bright, brilliantly flavorful green mole, chock full of garlic, cilantro, and tomatillos, with perfectly flavored and tender chicken.

Cuisine : Mexican,
Recipe Yields : 6
Prep time : –
Keywords : ,


  • Chicken:
  • 1 3 –4-lb. whole chicken (, cut into 8 pieces, or four whole chicken legs (drumstick plus thigh))
  • ½ cup chopped cilantro stems
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 2 cloves garlic (, chopped)
  • 1 large yellow onion (, chopped)
  • 1 bay leaf
  • Mole:
  • 8 ounces tomatillos by weight (, peeled, rinsed, and chopped)
  • 2 jalapeños (, stemmed and chopped)
  • ½ cup cilantro leaves
  • 1-2 teaspoons kosher salt (, plus more to taste)
  • 2 cloves garlic (, chopped)
  • 2 8 ″ flour tortillas (, toasted)
  • 2 tablespoons canola oil
  • flour tortillas for serving (, optional)
  • rice for serving (, optional)


  1. Cook the chicken: Place chicken, cilantro, salt, peppercorns, garlic, onion, bay leaf, and 12 cups water in a 6-qt. saucepan and bring to a boil; reduce heat to medium-low and cook, covered and stirring occasionally, until chicken is tender, about 30 minutes.
  2. Remove chicken from saucepan and strain liquid through a fine strainer; reserve 4 cups, and save remaining liquid for another use. Set chicken and liquid aside.
  3. Heat tomatillos and jalapeños in a 4-qt. saucepan over medium heat and cook, stirring occasionally, until darkened and thick, about 10 minutes. Transfer to a blender with cilantro, salt, garlic, tortillas, and 1 cup reserved cooking liquid; puree.
  4. Heat oil in a 6-qt. saucepan over medium-high heat; add tomatillo sauce and fry, stirring constantly, until it thickens into a paste, about 5 minutes. Whisk in remaining cooking liquid and bring to a boil; reduce heat to medium-low and cook, stirring, until reduced and thickened, about 30 minutes.
  5. Add chicken pieces and cook until heated through, about 10 minutes. Serve with Mexican rice and tortillas.

Rated : 5 from 6 votes
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